Buffalo Blasts

First, season both sides of chicken with 1/2 tablespoon salt, 1/2 tablespoon pepper, onion and garlic powder. Cook in skillet until cooked through; try not to brown the outside too much. (You can also bake it in the oven or boil the chicken). Once cooked, put on plate and shred chicken with a fork. Leave aside.

Preheat a large pot with vegetable oil to about 350ºF.

To set up breading station: in one container, mix together flour and remaining 1 tablespoon salt and 2 tablespoons pepper. In another container, beat eggs and sprinkle a little bit of salt and pepper as well.

To assemble, take 1 wrapper, sprinkle a little bit of cheese in the middle, place shredded chicken on top (leaving enough room to still fold over), and drizzle some Frank’s Buffalo Sauce over the chicken. Take a pastry brush and brush some egg along 2 sides of the wonton. Fold over, corner to corner (like a triangle) and press together to close. Once all are made, start breading by dipping first in egg, then cover well in flour.

When all are breaded, place in oil and fry a few minutes on each side, until lightly browned. Serve with blue cheese dressing and enjoy!